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Archive for September, 2013

Sep
29

Szechuan Beef

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A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.

Please visit the SHOP and check out all the great flavors found in our jars including Lime Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)

Why?  ‘Cause few things in life beats a great tasting meal!

I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

This recipe is pretty close to the PF Chang version.  It’s one of my personal favorites and what I almost always order when I go there.  You can make this great dish at home.  The recipe for the sauce they serve on the table is included below also.

 

Szechuan Beef    Szechuan Beef

Stir Fry Ingredients:

  • 1 Pound Flank or Sirloin Steak Sliced thin
  • 3-4 Medium Celery Stalks -Julienned
  • 2 Medium Carrots – Julienned
  • Green Onion Stems (Optional)
  • 1/2 Cup Peanut Oil or Canola Oil
  • 1/4 Cup Corn Starch
  • 1/2 Teaspoon Red Pepper Flakes
  • 1 1/2 Teaspoons Sesame Oil

Sauce Ingredients:

  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons  Hoisin Sauce
  • 1 Tablespoon Garlic Chili Paste
  • 1/2 Teaspoon Chinese Hot Mustard
  • 1 Teaspoon Rice Wine Vinegar
  • 1/2 Teaspoon Mongolian Fire Oil
  • 1 – 2 Teaspoons Brown Sugar
  • 1 Teaspoon Minced garlic
  • 1/2 Teaspoon Minced Ginger
  • 1/2 Teaspoon Red Pepper Flakes

Directions Mix all of the sauce ingredients together and set aside.

Julienne your carrots and celery and set aside. It is important to get these done first because when it comes time to stir-fry them, it is a very quick process.

An important step is “velveting your beef” – Thinly slice your beef and place in a bowl. Add the cornstarch and  toss to make sure each piece is thoroughly coated. Set aside for 10 minutes.

Rinse beef free from all cornstarch and pat dry – you do not want any moisture or the oil will splatter when you add the beef to the pan.

In a skillet (or wok), fry the sliced meat in hot peanut (or canola) oil until crispy to your liking. Remove from oil, drain on paper towels.

In the same pan (or wok) add the following ingredients in this order with sesame oil: stir-fry celery, crushed red pepper flakes followed by carrots. Do not over cook these ingredients – you want them to be nice and crispy.

Add fried meat and green onions. Move them around a little.

Add sauce and bring to a fast boil, cook for 1 minute and serve immediately over white or brown rice. This last step should take only 3-4 minutes – it is a very quick process so be sure to keep an eye on it so it doesn’t over cook.

Make your own P F Changs special sauce.  Dissolve 1 teaspoon brown sugar in 1 tablespoon of water in a small bowl.  Add 1 tablespoon soy sauce, 1 tablespoon rice vinegar, dash of ketchup, teaspoon lemon juice, and 1 teaspoon sesame oil.  Whisk to blend and refrigerate.  When ready to serve, add 1 teaspoon hot mustard and 1 teaspoon chili sauce.  Stir to blend and serve.

Enjoy!

I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

Categories : Main Courses
Comments (0)

Hello All!  And welcome back to Food ~ Flavor ~ Fun.

A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.

Please visit the SHOP and check out all the great flavors found in our jars including Lime Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)

Why?  ‘Cause few things in life beats a great tasting meal!

I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

 Five Spice Beef and Rice Casserole

Ingredients:

  • 1lb ground beef
  • 3/4 cup chopped onion
  • 1 1/2 teaspoons salt
  • 1 can Cream of Mushroom Soup
  • 1/2 teaspoons garlic powder, thyme and oregano
  • 1 can (16 oz.) diced tomatoes
  • 1 cup Minute Rice
  • dash of fresh ground black pepper
  • bay leaf
  • 1 lb. shredded cheddar cheese
Directions:
Preheat the oven to 350°.
Brown the ground beef and drain off the fat.  Add the onions and cook to translucent.  Stir in all the seasonings and remaining ingredients.  Bring to a boil.  Reduce heat and simmer for 5 minutes.  Pour into a baking dish.  Spread shredded cheese over the top.  Bake uncovered for 20 minutes.  Makes about 6 servings.

Enjoy!

I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Main Courses
Comments (0)